Chocolate Bourbon Pecan Pie

Name: Chocolate Bourbon Pecan Pie
Prep time: 45 min
Cook time: 45 min
Total time: 390 min
Yield: 8 servings
Cuisine: American,Southern
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon granulated sugar; 1/4 teaspoon baking powder; 1/4 teaspoon kosher salt; 4 ounces cream cheese, chilled and cubed; 1/2 cup unsalted butter, chilled and cubed; 1 to 2 tablespoons ice water; 1 large egg; 1 pinch kosher salt; 3 large eggs; 1 yolk; 2/3 cup dark corn syrup; 1/4 cup dark brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon kosher salt; 3 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon pure vanilla extract; 3 tablespoons bourbon, or to taste; 1 1/2 cups whole toasted pecans; 1/2 cup semi-sweet chocolate chips

A festive dessert, this pie combines a flaky cream cheese crust with a bourbon-laced pecan filling and chocolate chips, offering a unique take on a holiday favorite.

⭐ 3.6 (13 reviews) Prep: 45 minCook: 45 minTotal: 390 minYields: 8 servings

Category Tags:

Dessert Pie

Cuisine Tags:

American Southern

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Instructions

Preheat oven to 425°F.
In a food processor, pulse flour, sugar, baking powder, and salt. Add cream cheese and butter, then pulse until coarse crumbs form.
Transfer dough to a bowl. Drizzle water and toss until it forms a cohesive disc. Wrap and refrigerate for at least 1 hour.
Roll dough into a circle for a 9-inch pie plate. Place dough in plate, crimp edges, and freeze for 1 hour.
Line the frozen crust with parchment and pie weights. Whisk an egg with salt for egg wash; brush crimped edges.
Bake crust for 20 minutes until edges brown. Remove weights and parchment, then bake for 10 more minutes until the bottom is browned.
Let crust cool. Reduce oven temperature to 350°F.
Whisk eggs and yolk in a large bowl. Incorporate corn syrup, sugars, salt, melted butter, vanilla, and bourbon until well combined.
Coarsely chop 1 cup of pecans.
Sprinkle chopped pecans and chocolate chips over the cooled crust.
Pour the filling mixture over the nuts and chips.
Arrange the remaining 1/2 cup whole pecans on top of the filling.
Bake for 40-50 minutes, rotating halfway, until the edges are set and the center jiggles slightly.
Cool pie to room temperature for at least 4 hours before serving.